Quinoa Cakes

These vegetarian cakes can make a great appetizer or side, or even a main dish, thanks to its main ingredient — protein-packed quinoa.

From Herbivoracious: A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes (Harvard Common Press) by Michael Natkin.

Level:
Moderate

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Ingredients

1 c. Uncooked Quinoa

2 c. water (if cooking quinoa)

0.50 tsp. kosher salt

2 tsp. smoked paprika

0.50 tsp. ground cumin

0.50 tsp. dried oregano

2 large eggs

vegetable oil

Flaky sea salt (such as Maldon)

Freshly ground black pepper

Directions

If using uncooked quinoa, rinse the grain twice in cold water, then drain in a fine-mesh strainer. In a pot or a rice cooker, combine the quinoa with 2 cups water. If using a pot, bring to a boil, reduce heat to low, cover, and cook until the water is absorbed, 15 to 18 minutes. If using a rice cooker, simply use the regular white-rice cycle. Allow quinoa to cool. If you are in a hurry, spread the quinoa in a large, shallow dish and place, uncovered, in the refrigerator.

Combine the cooled quinoa, salt, paprika, cumin, oregano, and 2 eggs. You should have a "dough" that will form a moist ball. If the mixture is still dry and fluffy, add another egg.

Heat your largest skillet or, better yet, a flat griddle pan over medium-high heat. Lightly oil the skillet or griddle pan. Form 1/4 cup of the quinoa mixture into a ball. Place it in the skillet and use a spatula to flatten it into a pancake about 1/4 inch thick. Repeat to make 7 more pancakes, working in batches as necessary. Cook the quinoa cakes until golden brown on one side, 2 to 3 minutes, then flip and brown the other side, about 2 minutes more. Remove from the pan and season with flaky sea salt and pepper. Serve immediately.